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Flatbread with Grapes, Gruyere, Rosemary and Red Onions for #SundaySupper

October is breast cancer awareness month, and today the SundaySupper group is “baking for the cure.”

That means we’re baking to raise awareness of breast cancer, its treatment and recovery. Many of us have had someone close to us suffer from breast cancer, so this is a cause that touches all of us.

To honor the cause, I chose and tweaked a recipe from the new cookbook “The Back in the Swing Cookbook,” by Barbara C. Unell and Judith Fertig. Its subtitle is “Recipes for eating and living well every day after breast cancer.”

Amen to that!

The book has a number of recipes that caught my eye, including Spiced Blueberry Applesauce Muffins, Potato Frittata Twist , and a Persian Rice Pudding with saffron. Mmmm. In addition to delicious recipes, the book has nuggets of information on lifestyle choices, “Calories In” recipes and “Calories Out” exercises, uplifting statements about survivors who “knew they were back in the swing when…” and serendipitous lists — key foods, items on pets and spouses, even a list of top-10 happy songs. These sidebars are charming and useful, and the recipes are wonderful and inventive. It also would be a good book to give a survivor who enjoys cooking.

Comforting, life-affirming, feel-good, healthy food designed to help cancer survivors get back in the swing of living – that’s the simple mission of this cookbook.

Good health to you all!

Recipe: Flatbread with Grapes, Gruyere, Rosemary and Red Onions

Summary: Sweet from grapes, herbaceous from rosemary, sharp from onions and salty from cheese, this flatbread hits all the right notes.

Ingredients

1 pound prepared pizza dough

All purpose flour, for dusting

2 tablespoons olive oil

A wedge of red onion, sliced paper-thin

1 teaspoon finely minced fresh rosemary

2 cups red and purple seedless grapes, cut in half

4-5 ounces shredded gruyere cheese (or use emmenthal)

Instructions

Heat oven to 450F degrees.

Place the dough on a floured board, and roll it out to at least a 12-inch diameter. Mine was about 12 by 14 inches, to fit my pan. Transfer to a baking sheet.

Brush olive oil over the crust. Top with the onions, then rosemary, then grapes, then cheese.

Bake for 15 minutes. Edges of the crust and the cheese will be brown. Remove from oven and transfer flatbread to a cutting board. Allow to cool for a minute, then cut into pieces.

Good served warm or at room temperature.

Serves 8.

Quick notes

You can buy prepared pizza dough in many grocery stores, Trader Joe’s, and other specialty shops. It’s usually in the refrigerated section, along with cheeses, prepared guacamole, prepared salads, etc. Or make your own if you wish!

Variation

I had some left over, so I reheated it the second night and ate it dolloped with olive tapenade made from black ripe California olives, using this basic recipe. Dare I say it? It was EVEN BETTER!

Source

Adapted from “The Back in the Swing Cookbook,” by Barbara C. Unell and Judith Fertig (Andrews McMeel Publishing; $29.99).

The #SundaySupper Team encourages every one of our followers to join us in our #BakeForACure event.

Won’t you take a couple of hours out of your busy week to bake for someone who has been affected by cancer or someone in the medical profession who makes a difference in the lives of cancer patients? A small gesture to show someone how much you care can make a difference in their day.

Do you want to participate but wonder what to bake? #SundaySupper has some mouthwatering suggestions. From sweet to savory, you will be inspired.

We’d be honored to have you join us for this special #BakeForACure event Around the Family Table this week. Join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 4 p.m. (Pacific) for our weekly #SundaySupper live chat where we’ll talk about our favorite comfort food recipes.

Thought you’d like to know that one of the winners in my Savory Pie contest linked up to this terrific recipe.Since not everyone is a blogger, in the rules I said it did not need to be their own recipe as long as it was properly credited. And look she did credit properly! Cuz here I am. GREG

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Thank you.

Hi from Dorothy Reinhold

Welcome to my kitchen, where the oven is always on, and the fridge is packed with delectables!

At ShockD, you’ll find scrumptious, tried & true, scary good recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!

E-mail me: DReinhold [at] charter [dot] net

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